Mandarin and Sage Spatchcock

Serves: 6
Easy
Time: 1 hour


Ingredients:

6 x 500g spatchcocks
6 mandarins, halved (skin on)
12 garlic cloves, whole
1 bunch sage
2 x 400gs can chickpeas, rinsed and drained
1 cup sun-dried black olives
½ cup olive oil

METHOD:

1. Preheat oven to 200°C (180°C fan-forced). Rinse the skin and cavities of the spatchcocks with cold water and pat dry with paper towel. Fill each cavity with half a mandarin, a clove of garlic and two sage leaves. Tie the legs together with kitchen string.

2. Scatter the chickpeas over the base of 2 or 3 roasting pans (depending on the size of your pans). Cut the remaining mandarins in half again and add to the pans with the remaining sage, garlic and olives. Add the spatchcocks to the pans and drizzle everything with olive oil. Season generously with salt and freshly ground black pepper.

3. Bake for 40-50 minutes or until you can pierce the thigh and the juices come out clear. Loosely cover with foil and set aside to rest for 20 minutes before serving.
   
   

Don’t be frightened of this little bird! Spatchcock is for special occasions and this recipe is all about keeping it simple. Be sure to rest them once cooked, as this will ensure the meat is juicy and tender.